I woke up this morning with every intention of getting my fourth workout of the week in before leaving for book club. This happened.
Game Day Nibbles: Paleo Nachos
I know nothing about sports, despite growing up in not 1, but 2 households full of baseball watching, baseball listening to, baseball game visiting, and even softball playing sport people (my mother was also very into college basketball, but not until after I left for college and my cousin started attending Duke University). Also, I come from a big football state. And I spent an awful lot of my formative years in a college basketball obsessed state. Pig ball I know not. (I do however, enjoy the occasional baseball game – even though I only know the very basic rules. And hockey. No idea what’s happening, but I like the drama)
Needless to say, I couldn’t give two rats’ asses about the Superbowl. It happened last weekend, and all I remember about the game was Beyonce, some amount of complaining about a blackout, and that we were ostensibly rooting for the Ravens due to a: their proximity, and b: someone on the other team recently coming under fire for homophobic remarks.
But snacks, snacks I like; and any excuse to make “man snacks” is a-okay in my book. This year, I made a variation of one of my staples (sliders) and what has become a new favorite – paleo nachos. During the game, I managed to finish planning our spring vacation (go me!) and design a few cards for upcoming holidays.
The nacho recipe is below. Sliders to come soon.
Paleo Nachos
1 lb. ground beef (grass fed)
2 tsp. coconut oil
4 Tbsp. chili powder
2 tsp. chipotle powder
2 Tbsp. granulated garlic powder
2 Tbsp. onion powder
2 tsp. sea salt
Black pepper
TJ Guacamole (recipe follows)
Salsa (optional)
2 scallions
Sweet potato chips (I used store bought because I failed at home made)
In a large pan, warm the coconut oil over medium – medium-high heat. Add the beef and break up with a spoon. Add the spices, salt & pepper and cook until deeply browned. Drain.
While this is cooking, make your guacamole and slice the scallions into thin medallions.
When the beef is browned and drained, assemble your nachos. 1st layer chips, 2nd layer beef, top with guacamole, scallions and salsa (if using). Enjoy.
Serves 4-6 easily. We took down a bag of chips and still had enough leftover meat and guac that we could both have another big plate.
TJ Guacamole
This guacamole is straight from Trader Joe’s guacamole kit. I originally added 3 strips of applewood smoked bacon to mine, but couldn’t taste it in the final product at all. If you want some porky goodness, try upping the quotient to 5 strips of bacon.
2 ripe avocados
1 Roma tomato, diced
2 cloves garlic, diced
1 jalapeno, seeded and diced
1 tiny onion, diced
Juice of 1 lime
Big pinch salt
Mash all ingredients together with a potato masher (or fork, if you want a workout).
February 8, 2013
My little Frankenweenie’s scar
February 7, 2013
Waiting to load
February 6, 2013
‘Murica
February 5, 2013
Tasty, tasty Thai turkey burgers
February 3, 2013
Creepy in a bizarre mall in front of an all Chinese knockoffs toy store.
February 4, 2013
Luke & Vader locked in a never-ending battle on my book shelf.
February 2, 2013
Teddy Roosevelt Hall @ the American Museum of Natural History
Lemon & Chive Flecked Broccoli Soup
This is a great little soup – chock full of vegetables with enough backbone to be satisfying on its own as a dinner bowl.
Vegetarian, gluten-free and paleo-ish. While Parmesan cheese is not paleo, if you buy good quality from grass-fed milk, a hand full + a rind in a big pot of soup is not going to kill you.
Lemon & Chive Flecked Broccoli Soup
Adapted from Broccoli Soup with Lemon Chive Cream from Orangette
Soup:
1 big bunch broccoli
1 yellow onion
2 leeks
3 cloves garlic
1 Tbsp. unsalted butter
1 Tbsp. olive or coconut oil
5 c. Turkey stock (or chicken or vegetable – whatever light stock you have on hand)
1 Parmesan rind (about 2 inches square – omit if strict paleo or vegan)
Kosher salt to taste
Make the soup. Slice your leeks (white and green parts only) into thin discs and rinse to clean, making sure to separate the rings to get into all the places grit likes to hide. Halve and slice your onion thin.
In a heavy-bottomed stock pot or dutch oven, heat the butter and oil over medium heat. When the fat is warm, add the leeks and onion and cook, stirring occasionally, until softened and translucent (about 10 minutes).
While that is working, dice the garlic and chop the broccoli (stems included).
When the onion is translucent and the leeks are nice and soft, add the garlic and cook a minute or two more (until you start to smell the garlic). Add the broccoli, stock, Parmesan rind and a big pinch of salt and stir. Bring to a boil, reduce to a simmer, and cook partially covered about 20 minutes or until the broccoli is tender.
While your soup is working, get your lemon and chive cream ready to go.
Cream:
The top layer of thick cream from 1 can of full-fat coconut milk that has been chilled + a little extra coconut milk for added body
2 scallions (white and pale green parts only)
Chives
1/2 a lemon
Grated Parmesan
Big pinch salt
Slice the scallions into thin rounds. Snip or mince chives until you have a big hand full. Zest and juice the lemon.
In a medium bowl, combine the coconut cream with the scallions, chives, lemon zest, lemon juice, and a big hand full of grated parmesan cheese. Add a big pinch of salt and taste. If it needs more, zap it again. You’re going for light, bright and acidic but not overly bracing. If you need a little more body or things are looking not creamy enough, add coconut milk a little at a time (tasting as you go) until it looks just right.
Back to the soup.
When your soup is done, remove the Parmesan rind and either whiz with an immersion blender or buzz in a regular blender until mostly smooth. I left a few chunks here and there for added interest but a velvety smooth soup would be just as nice. Don’t forget to remove the Parmesan rind, especially if you’re going the immersion blender route. I forgot, and while my Vitamix disappeared it just fine, Parmesan rind is still not good eats.
Top with the lemon & chive cream and serve. Serves 2 for dinner with 1-2 lunches.
Gastography 